Melt chocolate in top of a double boiler; set aside.
Beat egg yolks until thick and lemon colored. Gradually add sugar; beat well after each addition. Add chocolate and almonds; stir well.
Beat egg whites (at room temperature) until stiff peaks form. Fold whites into batter.
Spoon batter into an ungreased 10-inch tube pan. Bake at 350° for 1 hour or until cake springs back when lightly touched. Remove from oven; invert pan, and cool about 40 minutes before removing from pan.
Note: Finely grated nuts are used instead of flour in this recipe. A hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.